Sunday, January 15, 2006
Sunday Brunch: Aebleskiver
Bakingsheet is now Baking Bites!!!
Head on over to check out the new site!
Aebleskiver are a Danish delicacy, a type of small, round pancake or waffle, with somewhat crisp exteriors and very moist interiors. They usually have small slices of apple inside them, but they can also be filled with jam or left plain. The are best eaten with powdered sugar, in my opinion, but syrup and jam are popular, and they can be rolled in butter and a cinnamon-sugar mixture to create small donught-like confections.
You need a special pan
to make aebleskiver. They are generally cast iron and have small, semi-sheperical indentations to hold batter and give the cakes their unique, round shape. Aebleskiver are cooked on the stovetop and flipped over halfway through cooking. I use a fork to flip mine, but it is more traditional to use a large wooden skewer or knitting needle. These aren't the most versatile of pans - probably best for aebleskiver (obviously) and perhaps even donut holes - but they are rather fun-looking. And aebleskiver are so easy to make that you'll get your money's worth out of the pan.I based my recipe on one that came with my pan, never having made aebleskiver myself before. I added cinnamon to the batter and filled them with raxpberry preserves. They were amazing. I'll be using my pan a lot more after today.
Raspberry Filled Aebleskiver
2 eggs, separated
2 tsp sugar
1 tbsp vegetable oil
1 cup milk (I used low fat)
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking powder
1/2 tsp cinnamon
1 cup flour
raspberry preserves
In a large bowl, beat egg yolks and sugar until sugar is dissolved. Add vegetable oil and milk and mix well. Stir in salt, baking powder, cinnamon and flour.
In a small bowl, beat egg whites until soft peaks form. Fold into flour mixture.
Heat aebleskiver pan, brushed with a bit of vegetable oil, over high heat until hot. Fill each indentation about 3/4 full with batter. When the cake begins to puff up, add about 1 tsp raspberry preserves. When the batter bubbles slightly and the bottom is golden, turn over by inserting a fork (or skewer) into the edge and flipping quickly. Cook until the whole thing is golden brown. The aebleskiver will take about 2 minutes on the first side and 1 minute on the second side.
Keep in a single layer in a slightly warm oven until serving, if not serving immediately as they cook. Serve with powdered/confectioners sugar.
Makes 28 aebleskiver.
Nic, 5:24 AM
Bakingsheet is now Baking Bites!!!
Head on over to check out the new site!
18 Comments:
Corianne, at 8:10 AM
these sound just like the israeli jelly doughnuts that are traditionally eaten on hannukah--called sufganiyot. the only difference is sufganiyot don't need a special pan; they are deep fried and can be prepared in a pot, deep fryer, or my preferece, a frying pan with about 3 inches of oil.
These look amazing! I want to come to your house on Sunday mornings.
Oh, æbleskiver! For brunch? Now that's decadent Nic! I never thought of that, but why not?! We usually only eat them around Christmas here, with a slice of apple in the middle. With traditions somehow ruling this type of food around here, it never occured to me to fiddle around with them - but I love this idea - now I just need to get myself a pan...
They look fabulous Nic, I tried to fill mine, but they leaked out. I put a few choc. chips in them for my neice and she loved them. I used buttermilk in the version I made, I think it was the egg whites that made them so light and fluffy. I bought my pan on amazon too, but I only paid 21.95. I got the nordicware pan.
btw, there is a fabulous looking recipe for them on the williams sonoma site.
Can you say "æbleskiver" three times in a row?
Now that's a mouthful of goodness...
Now that's a mouthful of goodness...
Corianne - I think they're the same (or at least very similar).
Chefmir - I think they're much moister than sufganiyot, more like a popover. And, of course, not fried.
Nosheteria - Open invitation if you're in town!
Zarah - Well, why not? I'm not a stickler for tradition. Particularly not when I have a neat new pan at my disposal.
Randi - My pan is nordicware, too, but I'm fairly certain that the pan from the Baker's Catologe is, as well. It looks the same, and I didn't see a nordicware one on Amazon. Also, the filling leaked out of a few of mine, but putting it in a bit earlier really seemed to help.
Chefmir - I think they're much moister than sufganiyot, more like a popover. And, of course, not fried.
Nosheteria - Open invitation if you're in town!
Zarah - Well, why not? I'm not a stickler for tradition. Particularly not when I have a neat new pan at my disposal.
Randi - My pan is nordicware, too, but I'm fairly certain that the pan from the Baker's Catologe is, as well. It looks the same, and I didn't see a nordicware one on Amazon. Also, the filling leaked out of a few of mine, but putting it in a bit earlier really seemed to help.
OOH!!!
YUM!
YUM!
This looks a lot like Chinese "pancakes," except ours have flat bottoms. In Chinese grocery stores, they fill them with red bean paste or bavarian cream. It was a childhood treat.
These looks really dainty and delicious :)
hi nic, i have never had aebleskiver before but just taking one look at your picture and reading your recipe, i know they will taste divine - crisp without and moist within, hmmm...now, to find the right pan...
I absolutely love æbleskiver, although I haven't had them since 1993!!! I lived in Denmark for a year as an exchange student, and consumed copious amounts of æbleskiver during the winter - they're absolutely delicious. And I'm still thinking of buying the special pan:)
I love your blog and have gotten some great ideas. Thank you.
My mother is Danish and we eat Aebleskiver several times a year. We do not fill them with anything, but dip them in jam and powdered sugar. We use a large crochet hook to turn them (as the little hook on the end really helps the turning action without creating a huge hole or mess). Our recipe is as follows:
2 C buttermilk
2 C flour
2 eggs (whites beaten stiff)
2 t baking powder
1/2 t salt
1/2 t baking soda
2 T sugar
4 T melted butter
Beat all ingredients (except the egg whites) together until smooth and let sit for 30 minutes to let the baking powder work, then we fold in the egg whites.
My mother is Danish and we eat Aebleskiver several times a year. We do not fill them with anything, but dip them in jam and powdered sugar. We use a large crochet hook to turn them (as the little hook on the end really helps the turning action without creating a huge hole or mess). Our recipe is as follows:
2 C buttermilk
2 C flour
2 eggs (whites beaten stiff)
2 t baking powder
1/2 t salt
1/2 t baking soda
2 T sugar
4 T melted butter
Beat all ingredients (except the egg whites) together until smooth and let sit for 30 minutes to let the baking powder work, then we fold in the egg whites.
That looks so good !
You sure like to bake a lot there in los angeles california..everything are all sounds and look yummy for me..I guess if you don't mind can I try one of your recipe especial your sunday branch..........
Ging...........
Ging...........
Just found your site through "Simply Recipes" - will definitely be checking back often!
What a great post on Aebleskivers! Our family tradition is to have these & sausage as our Christmas eve dinner. Mom normally puts a dab of her homemade applesauce in the middle of them.
What a great post on Aebleskivers! Our family tradition is to have these & sausage as our Christmas eve dinner. Mom normally puts a dab of her homemade applesauce in the middle of them.
Found your blog and I like it. You should really learn to make aebleskiver. They are simply delicious. If you want to learn more about them, go to www.aebleskiver.com and get a load of free advise. There is also a video to show you how to make them.
Is it the same, you think?